Pine-Ini * Zucchini & Pineapple Sauce * Pineapple Lookalike

Ingredients

• 2-3 very large zucchini
• 1 (46 ounce) can unsweetened pineapple juice
• 1 (28 ounce) can crushed pineapple (smaller can size or tidbits is fine too)
• 2 cups sugar
• 1 1/2 cups lemon juice
• 1 teaspoon pineapple extract (optional)
• 1 teaspoon yellow food coloring (optional)

Directions

1. 1

   Peel zucchini; slice length-wise into four spears or other manage-able size (we're talking honking big zucchini, right?), remove seeds.

2. 2

   Run spears through a manual food grinder fitted with largest (coarse) opening disk; measure as you go; you'll want 16-18 cups of ground zucchini.

3. 3

   Dump ground zucchini into soup pot, along with pineapple juice & pieces, sugar and lemon juice.

4. 4

   Simmer over medium-low heat for 20-30 minutes, until sugar is dissolved and entire mixture is very hot.

5. 5

   While that is heating up, wash pint jars in VERY warm water (or dishwasher); keep jars hot until pine-ini is ready to be packed.

6. 6

   Place canning lids and rings into a pan of hot water, bring to a boil then turn off.

7. 7

   Prepare pressure canner or water bath.

8. 8

   When pine-ini is very hot and bubbling, scoop cupfuls into hot jars; clean lip of jar; seal with lid and ring.

9. 9

   Process in pressure canner (10 min at 5#'s) OR water bath (pints 25 minutes; quarts 30 minutes). SET THE STOVE TIMER.

10. 10

    Remove jars from hot water to a towel in a draft-free spot in the kitchen; cover with another towel and listen for "kitchen music" --that's a good thing!

11. 11

    When cooled, label jars or lids with name and date; can be stored safely for several years, and still retain its taste and color.

12. 12

    USES: anything calling for pineapple like cakes, salads, gelatin molds, desserts.